
ook of 

cxCANpr 

formulas 



<a 



cA complete And Val- 
uable collection of 

WHITE-STOKES Otigirul 

tested and successral 
formulas used and 
approved by leading 
Candy Makers -vsv» 










ooA of 
* Yorntulas 



^ 



A valuable and complete collection of original tests and success- 
ful Candy formulas for all varieties of tested Nougats, 
Caramels, Cream Centers, Fudges, Creams, 
Bon Bons, Kisses and other attractive pieces — 



Incorporating the use of 




Perfection Nougat Creme 

Perfection Karmel Kreme 

Mazetta Creme Jersey Caramel Creme 

Perfected, approved and used by 
the leading Candy Makers 

WHITE STOKES COMPANY, Inc. 

3615-23 Jasper Place Chicago, Illinois 

Copyright White-Stoke. Co, 1916 



"PC7?/ 

.W4 5" 



/ 

JAN 29 1917 
CU454791 



ln^rodu&tioru 



CIHROUGHOUT tLe entire development of our 
business it Las teen our constant aim to render a 
distinct and genuine service simultaneous witL the 
sale of our products. 

Our development or new and original pieces has taken 
into consideration the quickly changing fancy of the public 
and we Lave always endeavored to supply our patronage 
witL tLe formulas for making tLem. 

AA^itL tLe passing of tLe years tLese valuable formulas 
Lave accumulated, ^^e Lave Leen Lappy spectators of 
their successful use Ly our patrons and it seems a fitting 
time to present tLem, collected into one volume, to tLe 
confectionery trade witL our compliments. 

TLis volume, tLe tangible evidence of tLe fruits of our 
labors in beLalf of tLe confectioners large and small and of 
our efforts for quality and a standardization of Candy is 
presented -witL tLe confident Lelief tLat tLe valuable in- 
formation herein contained will be mucL appreciated. 

And we voice tLe Lope tLat it may more closely cement 
tLose kindly relations already existent. 

Cordially, 

WHITE STOKES COMPANY, Inc. 



PERFECTION NOUGAT CREME 



>|^ ITH ceaseless untiring efforts ^Vkite Stokes 
Company Lave given to tbe confectionery world 
not one tut several desirable and necessary products, 
each of tbem capable of producing an exceptional 

and superior piece of goods. 

Chief among tnem is our Perfection Nougat Creme. 
Tne success of tnis product, a lignt, white, fine cream 
fondant Las been exceptional yet entirely deserved. Not 
alone because it is a rare and original product but because 
of its remarkable assistance to confectioners large and small. 

Made of tbe bigbest grade materials, absolutely pure, 
its use is an immediate guarantee of a quality piece. It is 
an economy because it saves time, labor and money. W^Len 
Perfection Nougat Creme is used tbe necessity of a stock 
of eggs or egg albumen is eliminated. 

Tbe following formulas bave eacb and every one been 
made and used successfully. 

Tney Lave most of tbem been in use by manufacturing 
confectioners for several years and are bigbly prized. 

Tbe consistent use of Perfection Nougat Creme by 
bundreds of bouses is tangible evidence tbat tbe successful 
production of any of tbe formulas wbicb follow is greatly 
dependent upon its use — as indicated in tbe formulas. 

Tbese formulas cover a wide range of candy making and 
permit tbe production of seasonable goods of great variety. 

4 




Honey Nougat 

A delicious velvet chewing nougat— HONEY NOUGAT 

made with Perfection Nougat Creme, 

flavored with walnut and honey, it reaches the pinnacle 

of the confectioners ' art. 

8 lbs. corn syrup Formula 

6 lbs. sugar 

2 lbs. honey 

% lb. Acomo Cocoanut Butter 

Water to dissolve; cook to 265°. Pour very slowly into 8 
pounds Perfection Nougat Creme, stirring or heating all the 
time. Continue to beat for 15 minutes or until batch gets 
short. Add 4 pounds chopped walnuts or glazed fruits. Pour 
on slab or on wafer paper in trays cut to suit and wrap. 



Dissolve Vi oz. sheet gelatine in 1 quart GLAZE ICING 
hot water. Add % lb. Bon-Bon Cream 

and stir until thoroughly mixed. Add 4% lbs. XXXX 

powdered sugar. Beat all together to a good stiff paste. 
Dip the Nougat. Lay it on a wire sieve to drain for a few 

minutes. Then place on wax paper laid in trays to dry. 
Pack to suit. 




Glazed Fruit Nougat 



GLAZED FRUIT The fruit in this delicious confection 
NOUGAT adds to eating quality — the transparent 

glaze to its attractiveness and keep- 
ing Pineapple, Cherry, Citron, etc. — of course it is made of 
Perfection Nougat Creme. 

Formula Place 5 lbs. Perfection Nougat Creme 

in a kettle. Cook: 8 lbs. sugar, 4 lbs. 
corn syrup with water to dissolve, to 256°. Pour very slowly 
on the Nougat, stirring or beating all the time. Have one- 
half pound Acomo Cocoanut Butter melted with 3 pounds 
Bon-Bon Cream. Stir into the batch, continue to beat until 
batch gets short; add nut meats or fruits. Pour in trays 
lined with wafer paper. Cut to suit. 



MARSHMALLOW 
EGGS, ICE OEEAM 
CENTER FOR 
CHOCOLATES 
AND AS A 
CENTER FOR 
ANY FLUFFY 
PIECE YOU WISH 
TO MAKE 



12 lbs. corn syrup 

25 lbs. sugar 

Water to dissolve. Cook to 244°. Add: 

10 lbs. good bon bon cream 

10 lbs. Perfection Nougat Creme 

Stir the bon bon cream and Perfection 
Nougat Creme in the first batch, add a 
little heat and cast in large mould to 
suit. 




Wrapped Pistachio Nousat 

A big and popular seller to retailers and 

customers — adds to pound assortments 

and makes fine decoration — reaches its 

utmost perfection made with Perfection 

Nougat Creme. 

Use the same formulas as for Honey Nougat, only use 

Pistachio Nuts in place of the walnuts. 



WRAPPED 

PISTACHIO 

NOUGAT 




Dipped Xougat 

5 lbs. Perfection Nougat Creme, place DIPPED NOTXGAT 

in kettle but do not cook or beat, cook 

10 lbs. corn syrup, 10 lbs. sugar, % lb. Acomo Cocoanut But- 
ter with water to dissolve to 270°, pour very slowly into the 
Perfection Nougat Creme, beating or stirring all the time. 
Add nut meats or fruit to suit. Pour on slab, cut to suit 
requirements. 7 




Cast Nougat Bars 



CAST NOUGAT 
BARS 



A delicious, creamy fluff made with 
Perfection Nougat Creme for a center, 
encased in a chocolate shell. Big money 
and time savers and best eating nougat ever conceived. 

Formula Remelt 25 lbs. Center Cream and add 

10 lbs. Nougat Creme in the remelt. 
Cast in 5c bar shapes and let set over night in a dry room. 
In the morning the goods will have a firm crust and can 
be dipped in chocolate immediately. 



FORMULA Place 10 lbs. Perfection Nougat Creme 

NOUGAT BAR in kettle or beater, cook 15 lbs. sugar, 

7 lbs. corn syrup with water to dis- 
solve to 265°. Pour very slowly into the Perfection Nougat 
Creme, stirring or beating all the time. Add vanilla and nut 
meats to suit, pour in trays lined with wafer paper, spread 
one inch thick, cut in oblong bars to weigh 2 ounces each. 



WRAPPED PEA- 4 lbs. sugar. 
NUT NOUGAT 4 lbs. corn syrup 

Cook to 259°; pour slowly over 3 lbs. of 
Nougat Creme; beat 10 to 15 minutes. Add 6 lbs. of choco- 
late and peanuts. Cut in oblong pieces to be dipped in 
chocolate or wrapped in wax paper. 




Turkish Cream Nougat 

Place 10 lbs. Perfection Nougat Creme FORMULA FOR 
in kettle or beater. Cook 20 lbs. sugar, TURKISH CREAM 
6 lbs. corn syrup with water to dissolve NOUGAT 
to 265°. Pour very slowly on the Per- 
fection Nougat Creme, stirring or beating all the time. Add 
vanilla flavor and nut meats or fruits to suit. Stir well, 
pour in boxes lined with waxed paper. To be sliced as 
sold; make vanilla, strawberry and chocolate 5c bars and 
wrap in wax paper. 

10 lbs. sugar SUGAR MINTS 

y 2 teaspoonful cream of tartar 
3 pints water 
Place in clean kettle. Set on fire and bring to good boil; 
wash down sides of kettle with clean brush. Cook to 275°. 
Pour on greased slab. Add 2 lbs. Nougat Creme and work 
into the batch while cooling it to pull on the hook. Place 
on hook and as soon as batch gets started to pull well, add 
one pound of Fudge Cream. Pull batch till nice and light. 
Place on spinning table and spin out same as stick candy. 
Cut on buttercup cutter. Dust with XXXX sugar. When 
cold, pack in air tight tins or jars. 




Vanilla Fudge Caramel 



VANILLA FUDGE 9 lbs. Jersey Caramel Creme 
CARAMEL 2 lbs. corn syrup 

Top and Bottom 8 lbs. sugar 

l 1 /^ lbs. Acomo Cocoanut Butter 
Stir and cook to a good medium ball; add 5 lbs. cream fond- 
ant, pour 10 lbs. on slab for the bottom. Spread one-fourth 
inch thick. 



CENTER Place 5 lbs. Nougat Creme in kettle, 

cook 8 lbs. sugar, 3 lbs. corn syrup, 1% 
lbs. Acomo Cocoanut Butter, cook to 256°, pour slowly on 
Perfection Nougat Creme, add 2 pounds cream fondant, 1 lb. 
raisins, 1 lb. currants, or nut meats. Pour on fudge batch. 
Roll down and let set a few minutes. Pour 10 lbs. vanilla 
batch for top. 



POLAR WAVE 



Cook to 246°; add: 



Stir till thoroughly 

paper. Spread as evenly as possible 

squares. 



4 lbs. corn syrup 

6 lbs. sugar 

x /4 lb. Acomo Cocoanut Butter. 

1 qt. water 

3 lbs. cream fondant 

2 lbs. Nougat Creme 

Vz lb. chopped nut meats 
mixed. Pour on table laid with wax 
Mark or cut in penny 



10 




Perfection Karmel Nougat Roll 



5 lbs. sugar PERFECTION 

5 lbs. corn syrup KARMEL 

5 lbs. Perfection Karmel Kreme NOUGAT ROLL 
3 qts. cream Jacket 

\y 2 lbs. Acomo cocoanut butter 



Cook to medium ball. 



18 lbs. sugar Center 

6 lbs. corn syrup 

Cook to 268°. Beat into 8 pounds of Nougat Creme and 
add one pound of Acomo cocoanut butter. Cut the nougat 
in long strips and dip in the above hot caramel batch. 
Place on top of pecans and roll a little. 



9 lbs. sugar ITALIAN 

4 lbs. corn syrup DELIGHTS 

1 gal. cream 

Cook to 244°. Two (2) lbs. of liquid chocolate; set off fire, 
add 4 lbs. of Nougat Creme and 6 lbs. of Bon Bon cream. 
Pour out on heavy wax paper; cut in oblong pieces. 

11 




Cream Fondant 

Place 85 lbs. sugar, 15 lbs. corn syrup, 1 
FONDANT oz. cream of tartar, 3 gals, water in 

kettle, start steam or set kettle on fire. 
When batch starts to boil, put on steamer cover made size 
of kettle. Let batch steam down 5 minutes, remove cover 
and wash down sides of kettle with a clean brush wet with 
water to allay any possible chance of grain. Place ther- 
mometer in batch and cook to 244° or to suit your require- 
ments. Pour on clean slab, sprinkle top with a little water, 
let get almost cold, start to stir, or if using machine, place 
in same and beat. Run in tubs and cover with damp cloth 
to mellow down for a few hours, when it is ready for use. 

Place in kettle: 20 lbs. corn syrup, 30 
lbs. sugar, 1 teaspoonful cream of tartar, 
1 gal. water. Cook to 232° or to suit 
your requirements. Use same instructions for cooking as 
cream fondant. Add 100 lbs. of the above cream fondant 
and 40 lbs. Perfection Nougat Creme. Stir well till thor- 
oughly mixed. Cast to suit. 

WHIPPED CREAM Cook the bob or conserve, add 100 lbs. 
CENTERS of the cream fondant and 40 lbs. Per- 

fection Nougat Creme. Stir well till 
thoroughly mixed. Bring to a good medium heat and cast 
in large mould. Can be dipped in from 3 to 4 hours if 
necessary. 

Proceed as for whipped cream centers, 
CHERRY NOUGAT using same cream fondant and bob or 
CREME CENTER conserve. Cast a small portion of the 

cream in a large round mould. Have a 
maraschino cherry placed on the cream. Then cast the 
mould full of cream, so as to completely cover the cherry. 
Dip in a good coating. These centers will crust in from 
three to four hours and must be dipped the same day they 
are made if possible. 

12 




Hand Roll 

30 lbs. A sugar HAND BOLL 

1% teaspoonfuls of cream of tartar. Made with the use 
Water to dissolve. Cook to 243° or to f Perfection 
suit your requirements. Pour on clean Nougat Creme 
slab; let get cold; start to beat or stir. 

When batch gets white and starts to show good grain, add 
4 lbs. Perfection Nougat Creme on batch and work to a 
good set. Cover with damp cloth. Let mellow down for 
one hour. Work up with hands. Flavor and color to suit. 
Koll out the size desired and dip in good coating. 




Hand Roll Fluff 

10 lbs A sugar HAND BOLL 

% teaspoonful cream tartar rLTJTF 
% gallon water 
Place on fire and cook to 238°. Pour on clean slab. Let set 
until almost cold. Place four (4) pounds of Perfection 
Nougat Creme on batch and start to stir or beat. Continue 
until batch sets up in a firm mass. Cover with a damp 
cloth for one hour, work up with the hands. Color and 
flavor to suit, roll in small pieces. Dip in chocolate. 

13 




Nougat Fudge 

NOUGAT FUDGE A flavory piece of Nougat made with 
Perfection Nougat Creme and filled with 
nut meats. Attractive to taste and looks good in box of 
assorted goodies. 

Formula 10 lbs. corn syrup 

15 lbs. sugar 
8 lbs. Jersey Caramel Creme 
1 lb. Acomo cocoanut butter. 

Water to dissolve, stir and cook to a good hard ball. Set 
off fire or take out of steam kettle. Add: 8 lbs. bon bon 
cream, 4 lbs. black walnuts or any nut meats you wish to 
use. Add 5 lbs. Perfection Nougat Creme. 
Stir well until thoroughly mixed. Pour on slab laid with 
waxed paper. Use % inch bars. Cut in squares to pack 
in pails. 

CREAM BARS 6 lbs. corn syrup 

OR SQUARES 10 lbs. sugar 

% lb. Acomo cocoanut butter 
% gal. water 

Cook to 244°. Add: 

3 lbs. cream fondant 

3 lbs. Perfection Nougat Creme 

3 lbs. roasted peanuts. 

Stir till thoroughly mixed. Pour on table laid with wax 

paper. Use %-inch bars. Spread as evenly as possible. 

Smooth down the top with rolling pin. Cut in bars or 

squares. 

14 




Turkish Xowgnt 



Place 8 lbs. Perfection Nougat Creme TURKISH 

in kettle. NOUGAT 

Place 18 lbs. sugar Chocolate and 

6 lbs. corn syrup Vanilla Layer 

1 gal. water 

in kettle. Cook to 265°. Pour slowly over the 8 lbs. Per- 
fection Nougat Creme, stirring all the time. Beat for 15 to 
20 minutes till batch gets short. Have 1 lb. Acomo Cocoa- 
nut Butter shaved in fine pieces and mix through batch 
thoroughly. Add nut meats or fruits to suit. Pour one-half 
of the batch in tray lined with wax paper; spread one inch 
thick. Add 1^ lbs. Cocoa powder or liquid chocolate to 
remaining one-half of the batch. Pour on the white part, 
spread as evenly as possible. When cold slice with knife 
as sold, or cut in bars and dip in chocolate. 

6 lbs. sugar 

8 lbs. corn syrup 

Cook to 290°; add QV 2 lbs. honey, pour slowly over 5 pounds 
of Nougat Creme, beat 15 minutes, pour out on a slab and 
cut in nougatine shapes and dip in chocolate. 

15 



SLICED COCOA- 8 lbs. corn syrup 

NUT SQUARES 12 lbs. sugar 

% lb. Acomo cocoanut butter 
% gal. water 
Place in kettle. Set on fire and cook to 246°. Add: 
6 lbs. cream fondant 
2 lbs. Nougat Creme 
4 lbs. sliced cocoanut 
Stir till thoroughly mixed. Pour on table laid with wax 
paper. Use %-inch bars. Spread as evenly as possible. 
When cold cut in %-inch squares. Pack in pails; or can be 
spread % inch, thick and cut in l^-inch squares. Pack 100 
count in 5 lb. box. Make colors white, pink and maple. 

FRENCH COCOA- 5 i bs . SU gar, No. 14 
1 lb. com syrup 



Cook to 240°. Add: 



1 lb. Perfection Karmel Kreme 
1 pint water 



3 lbs. cream fondant 

2 lbs. shred cocoanut 

2 lbs. Nougat Creme 
Stir till thoroughly mixed. Spoon out on wax paper, in puff 
or kiss shape. 

LOAF CREAM 6 lbs . sugar 

2 lbs. corn syrup 

2 pints sweet cream 
Bring to good boil. Add 2 pints more of sweet cream. Cook 
to 240° Add 5 lbs. cream fondant, 1% lbs. pecan pieces, 2 
lbs. Nougat Creme. Stir till thoroughly mixed, and to get 
the heat out. Pour in box lined with wax paper. Let set 
until cold. Melt 3 lbs. glaze bon bon cream till dissolved. 
Add % lb. Nougat Creme. Bring to good medium heat. 
Take a small knife and ice in the same manner as for cake 
on all sides of the loaf. When dry slice as sold. 

wwdt Same as above, only use glaze cherries, 

chopped fine in place of nut meats and 
ice with pink colored cream. 

16 




Cardinal Patties 



A soft flowing center made with Per- 
fection Nougat Creme, dipped in 
cardinal, green, pink or white bon bon 
cream — attractive both to eye and palate. 



CARDINAL 
PATTIES 



Ee-melt 6 lbs. center cream, cook to 

about 233° and add 3 lbs. Perfection 

Nougat Creme. Cast in pattie shape moulds and let set in 

dry room over night. Manufacturers without a dry room 

should let the patties stand 24 hours. Dip in bon bon 

cream, color to suit. 



5 lbs. corn syrup 
15 lbs. sugar 



FRAPPE 
SQUARES 



Cook to 260 to 265°; beat into 10 lbs. 

of Nougat Creme; beat short 15 to 20 minutes. Then add 
walnuts or pecans. Pour out on slab quarter of an inch 
thick and mark in squares. This piece can be made choco- 
late, pink and white. 

17 



CHEW NOUGAT Place 5 lbs. Nougat Creme in kettle. 
Cook: 

10 lbs. sugar 
10 lbs. corn syrup 
1 qt. water 

to 278°. Pour very slowly into the Nougat Creme, stirring 
all the time. Add % lb. Acomo cocoanut butter. When 
well mixed, pour on greased slab. Break as sold. 




Sea Foam, Kisses, Etc. 

rORMTJLA TOR 5 lbs. sugar 

SEA FOAM, 2 lbs. corn syrup 

KISSES, Water to dissolve. Cook to 246°. Add: 

2 lbs. bon bon cream 
DIVINITY, ETC. 3 lbs. Perfection Nougat Creme 

Stir well together, add nut meats, cocoa- 
nut or fruits to suit. Spoon out on wax paper in kiss 
shape, using spoon and fork. « 

MAPLE NTTT Follow same instructions, adding two 

PUFFS pounds maple sugar and a little sugar 

color to bring out color. 



CHOCOLATE 
FRAPPE KISSES 



5 lbs. bon bon cream 
2 oz. glycerine 



Melt till good and hot. Add % lb. cocoa, 1% lbs. pecan 
pieces, 1 lb. Perfection Nougat Creme. Stir till well mixed. 
Spoon out on wax paper in kiss shape. 

18 




Sea Foam Kiss 

5 lbs. sugar 
% lb. corn syrup 
1 pint water 



SEA FOAM KISS 



Cook to 248°. Let cool for ten minutes. Add 3 lbs. Nougat 
Creme. Stir or beat till batch gets stiff and shows good 
grain. Add nut meats or fruits and cocoanut as desired. 
Spoon out on wax paper in kiss shape; when dry pack in 
boxes. 



6 lbs. corn syrup 
10 lbs. sugar 

y 2 lb. Acomo cocoanut butter 
Water to dissolve. Cook to 244°. Set 
off fire or pour out of steam kettle. 
Add 4 lbs. cream fondant, 3 lbs. Per- 
fection Nougat Creme. 

Stir till thoroughly mixed. Add nut meats or fruits and 
flavor to suit. Pour on table or slabs lined with wax paper. 
Use y 2 inch bars. Cut in squares or bars size to suit. 



CREAM SQUARES 
OR BARS MADE 
WITH THE USE 
OF PERFECTION 
NOUGAT CREME 



Use the above formula, only add 3 lbs ^^ CREAM 

glaze cherries chopped fine, color light cqtjarES 

pink and add cherry flavor. Finish as ^uaxvxio 
above. 

19 



MAPLE PUFFS 4 lbs. sugar 

2 lbs. maple sugar 
1% lbs. corn syrup 

1 qt. water 

Place in kettle, and cook to 242°. Add 3 lbs. bon bon cream, 
2% lbs. Nougat Creme, 2y 2 lbs. pecan pieces. 
A little burnt sugar color to bring out the maple color; 
one teaspoonful maple extract. Stir well together. Spoon 
out on wax paper in cream kiss shape. Let batch set until 
quite stiff before spooning out. 

LOZENGES Soak % lb. gum tragacanth in one gal- 

lon water over night. Make a bay of 
XXXX powdered sugar; add 10 lbs. corn syrup, strain the 
gum tragacanth and add; mix to a light dough with the 
XXXX sugar; add 5 lbs. Nougat Creme and 3 lbs. cream 
fondant. Mix to good stiff dough with XXXX sugar. Eoll 
out thin and cut in sizes to suit. Make colors and flavors 
as desired. 

MEXICAN 4 lbs. No. 14 sugar 

2 lbs. maple sugar 
1% lbs. corn syrup 

2 lbs. Perfection Karmel Kreme 
1 qt. water 
Y 2 lb. Acomo Cocoanut Butter 
Place all in kettle and cook to 242°. Add 4 lbs. cream 
fondant. Stir till mixed; add 3 lbs. pecan pieces, 2 lbs. 
Nougat Creme. Mix well and spoon out on wax paper and 
flatten out about the size of a dollar. Allow to set till 
cold; pack in boxes. 

MOLASSES 5 lbs. sugar 

1 lb. corn syrup 
PUFF 1 pint molasses 

2 lbs. Perfection Karmel Kreme 

1 pint water 

Stir and cook to 240°. Add: 

3 lbs. bon bon cream 

2 lbs. Nougat Creme 

2 lbs. long thread cocoanut 
Stir well to get the heat out. When batch is nice *ind 
creamy and gets stiff, spoon out on waxed paper in Kis* 
shape. 

20 



PERFECTION KARMEL KREME 

CHERHAPS equal in importance to Perfection Nougat 
Creme is Perfection Karmel Kreme. It should be 
borne in mind tkat tbis product is not in any way 
to be compared to a caramel paste or cheap tiller. 
Neither does it contain starch or flour. 

Perfection Karmel Kreme does contain a very large 
percentage of special grade milk and cream, therefore being 
thus rick in butterfat a creamy and rick piece of goods 
is absolutely assured and of tke kigkest quality. 

Perfection Karmel Kreme is an original and distinctive 
product and as suck wken used in tke following formulas 
and in tke numerous ways directed imparts an individuality 
and rickness and tkat different taste impossible to obtain by 
tke use of otker or substitute ingredients. 

Tke item of labor and time is important from tke stand- 
point of cost and profit, tkerefore in as muck as Perfection 
Karmel Kreme saves valuable time and labor it saves money. 
Tkat point alone is important but wken coupled witk tke 
assurance of a superior piece of goods at no increase in cost 
uniformity and tke possibility of a wide range not only or 
caramels but otker pieces from tkis one product, it skould 
instantly commend itself to tke discriminating and progres- 
sive Candy man as an absolute necessity. 

Tbe following Perfection Karmel Kreme formulas 
kave eack a distinct value and kave proven exceptionally 
successful wkerever introduced. 

21 





Karmel Kreme Cast Caramels 



INSTRUCTIONS 
FOR USING 
PERFECTION 
KARMEL KREME 
CAST 
CARAMELS 



4 lbs. corn syrup 

4 lbs. sugar 

V<2, lb. Acomo cocoanut butter 
V2 gal. evaporated condensed milk or 1 

gal. sweet cream 
10 lbs. Perfection Karmel Kreme 

1 oz. vanilla flavor 

1 teaspoonful salt 

Place the sugar, corn syrup and Acomo cocoanut butter with 
1 quart of the evaporated condensed milk in kettle. Bring 
to good boil. Add the remaining 3 quarts of evaporated 
condensed milk slowly. Stir and cook to good soft ball. 
Add the Perfection Karmel Kreme slowly. Try and keep 
the boil in batch, stir and cook to good soft ball. Add 
flavor and salt. When mixed through thoroughly cast in 
starch. 

Note: Caramels made to cast do not need to be cooked as 
high as slab caramels to obtain the best results. Caramels 
cooked from Perfection Karmel Kreme do not need to be 
cooked as high as caramels made from other materials. 
Perfection Karmel Kreme cast caramels can be made uni- 
form the year 'round, summer and winter, always soft 
and deliciously " chewy.' ' 




Chocolate Dipped Cast Caramel 

3 lbs. corn syrup A PINE CHOCO- 

3 lbs. sugar LATE DI p PB D 

1/2 lb. Aconio cocoanut butter CAST CARAMEL 
% gal. sweet cream 
12 lbs. Perfection Karmel Kreme 
1 oz. vanilla flavor 
1 teaspoonful of salt 
Place the sugar, corn syrup and Acomo cocoanut butter with 
one quart of cream in kettle. Bring to good boil. Add the 
remaining quart of sweet cream slowly. Stir and cook to 
good soft ball. 

Add Perfection Karmel Kreme slowly. Try to keep the 
boil in batch, stir and cook to good soft ball. Add the flavor 
and salt. When mixed thoroughly, cast in starch. 

This product will make a first-class un- . FIRST-CLASS 
wrapped pan caramel without addi- UNWRAPPED 
tional ingredients. When cooking with PAN CARAMEL 
coke or gas fire, add when starting a 

handful of corn syrup, then add the desired amount of Per- 
fection Karmel Kreme you wish to cook. Place the kettle 
over a slow fire when starting. Cook 25 to 30 pound 
batches. This will make a fine light colored caramel. 
Stir the Karmel Kreme continually from the time you 
place it in the kettle until same is cooked to the desired 
degree, which should be a good medium ball in cool 
weather and a hard ball in hot weather. Test in water of 
medium temperature. 




AN EXTRA PINE 

UNWRAPPED 

CARAMEL 



Unwrapped Caramel 

4 lbs. sugar 

2 lbs. corn syrup 
% gal. cream 
Vi lb. good butter 
10 lbs. Perfection Karmel Kreme 



Place the sugar and corn syrup and one quart of cream in 
kettle. Bring to a boil, add the remaining three quarts of 
cream slowly and cook to a good thread. Add the Perfec- 
tion Karmel Kreme. Stir and cook to a good medium ball. 
Add butter just before taking batch out of kettle. 



A GOOD 

WRAPPED 

CARAMEL 



15 lbs. Perfection Karmel Kremle 
8 lbs. corn syrup 



corn 
5 lbs. sugar 
Stir the sugar and corn syrup until thor- 
oughly mixed, then add the Perfection Karmel Kreme. 



A VERY FINE 
UNWRAPPED 
PAN CARAMEL 

Finish as in above 



30 lbs. Perfection Karmel Kreme 

1 gal. 22% cream 

3 lbs. corn syrup 

3 lbs. sugar 
formula. 



CARAMELS 5 lbs. sugar 

4 lbs. corn syrup 

1 gal. 22% cream 
Cook to a thread; add 4 to 6 lbs. of Perfection Karmel 
Kreme and cook to medium ball; add V 2 lb. of butter and 
bring back to medium ball. 



24 



15 lbs. Perfection Karmel Kreme THIS FORMULA 

8 lbs. corn syrup MAKES A GOOD 

8 lbs. scrap or sugar DIPPED 

Stir the corn syrup and scrap until thor- CARAMEL 

oughly melted, then add the Perfection 

Karmel Kreme. We advise using 1 lb. Mazetta Creme to 

each 10 lbs. of caramels, as well as all other goods that 

have any chewing quality, including taffies, nougats, fudges, 

kisses, etc. 

When using Mazetta Creme, cook the batch one or two 
degrees higher than you would otherwise. Set the kettle 
off fire or shut off steam, then add the Mazetta. Stir until 
thoroughly mixed. 





Salt Water Kiss 



SALT WATER 

KISS 



15 lbs. corn syrup 
5 lbs. sugar 
% lb. Acomo Cocoanut Butter 
y 2 lb. butter 
4 lbs. Nougat Creme 
3 lbs. Perfection Karmel Kreme 
1 qt. water, 1 tablespoon salt. 
Place corn syrup, sugar and water in kettle and bring to good 
boil. Add the Acomo and Perfection Karmel Kreme, stir 
and cook to 264°. Add the butter, let boil through, set off 
fire and add the Nougat Creme; when mixed through, pour 
on slab. When cold enough to handle, pull well on hook. 
Spin out in kiss size, run through lump machine. Wrap in 
wax paper. Cut to weigh 66 to lb. Make different colors 
and flavors. 



Follow same formula and instructions EGO NOGG KISS 
as for Salt Water Kiss, only add 2 lbs. 

Nougat Creme and four (4) lbs. Egg Nogg Creme, after the 
batch is cooked. 

25 



MOLASSES 35 lbs. corn syrup 

KISSES 1° lbs. granulated sugar 

10 lbs. New Orleans sugar 

1 lb. Acomo Cocoanut Butter 

1 qt. Molasses 

5 lbs. Perfection Karmel Kreme 

5 lbs. Mazetta Creme 
Cook sugar and corn syrup to good hard ball. Add Acomo 
Cocoanut butter, molasses and Perfection Karmel Kreme. 
Bring to good stiff crack; set off and stir in the Mazetta after 
boil leaves batch. Pour on slab when cool, pull well on hook 
or machine. If a white piece of goods is desired leave out 
the molasses. 

BUTTER SCOTCH 15 lbs. Mallo Scotch 

KISS 3 lbs. Perfection Karmel Kreme 

y 2 lb. butter 
Stir and cook to 256°. Set off and stir in four (4) lbs. 
Nougat Creme. Pour on slab. When cold enough to handle, 
pull well on hook. Finish as Salt Water Kisses. Use a few 
drops good lemon flavor. 




Fudge 

PUDGE 8 lbs. sugar 

2 lbs. corn syrup 

4 lbs. Perfection Karmel Kreme 

1 qt. water. 
Stir and cook to 236°. Let cool for ten minutes. Stir 
till a good grain starts and batch commences to get heavy. 
Add one pound of Nougat Creme. When well mixed, pour 
on slab or table laid with wax paper. Use %-inch bars and 
spread as evenly as possible. Cut in squares or cubes. 
For chocolate fudge follow the above instructions, only 
add % pound of cocoa or bitter chocolate. 

26 



6 lbs. corn syrup FUDGE OE 

5 lbs. New Orleans sugar ITALIAN CREAM 

5 lbs. C. or No. 13 light brown sugar 
10 lbs. Perfection Karmel Kreme 

Stir and cook to good medium ball, or 243° on gauge, set off 
fire or take out of steam kettle. Add 8 lbs. cream fondant. 
Stir well until heat is partly out. Pour on slab laid with 
wax paper. Use % inch bars. 

3 lbs. corn syrup CARAMEL 
3 lbs. sugar CREAM ROLLS 

1 gal. sweet cream 
10 lbs. Perfection Karmel Kreme 
y 2 lb. Acomo Cocoanut Butter 
Place the sugar, corn syrup and Acomo Cocoanut Butter in 
kettle; add one quart of the sweet cream, bring to good boil. 
Add the remaining cream slowly. Cook to good ball. Add 
the Karmel Kreme. Stir and cook to good medium ball. 
Pour on greased slab. Spread one-half inch thick. 

7 lbs. corn syrup Center 

10 lbs. sugar 
% lb. Acomo 

1 qt. water 



Cook to 248°: add: 



3 lbs. Perfection Nougat Creme 
10 lbs. cream fondant 



Stir till good and thick. Pour on slab. Let set till cold 
enough to handle. Knead up with the hands to break the 
set. Form in round piece; cut off enough of the caramel 
batch to make a jacket. Place the cream batch in the 
center and fold the caramel around it. Spin out same as 
stick candy in %-inch sticks. When set cut in %-inch 
lengths. Place in pans. 

For use in all fudge goods or any piece FUDGE CREAM 
of candy that a short cream is desired. 
20 lbs. sugar 

7 lbs. corn syrup 

1 gal. water 
Place on fire. Follow instructions for cooking cream fond- 
ant. Cook to 243°. Pour on clean slab. Beat almost cold. 

•27 



MAPLE FUDGE 5 lbs. No. 14 sugar 

5 lbs. white sugar 

6 lbs. Perfection Karmel Kreme 
I qt. sweet cream 

1 qt. water 
1 toaspoonful salt 
1 lb. Perfection Nougat Creme 
Cook the sugar, cream and water to 236°. Add the caramel 
cream and cook to 236° again. Set off the fire and add the 
Nougat Creme. Let set for 10 to 20 minutes to cool. Add 
the salt and a little maple flavor. Stir again the sides 
of the kettle to start a good grain. When batch commences 
to get stiff pour on slab laid with wax paper. When cold 
cut to suit. 

PUDGE OR 3 lbs - corn syrup 

ITALIAN CREAM J lbs . sugar 

5 lbs. Perfection Karmel Kreme 
% lb. Acomo Cocoanut Butter 

1 pint water 

Place in kettle. Set on fire; stir and cook to good medium 
ball or 242°. Set off fire. Add 3 lbs. Fudge Creme; % lb. 
Nougat Creme. Stir well to get the heat out. When well 
mixed, pour on slab or table laid with wax paper. Use 
^-inch bars. When cold cut in penny squares. 

TRENCH I }Js. sugar 

CHEWING 4 lbs - corn s y ru P 

CANDY * <!*• water 

% lb. butter 

2 lbs. Perfection Karmel Kreme 

1% lbs. Nougat Creme 

2 sheets of gelatine, which have been 

soaked in just enough water to 

cover. 
Place the sugar, corn syrup and water in kettle. Set on 
fire and bring to good boil. Wash down sides of kettle and 
cook to 280°. Set off fire, add the butter, Perfection Karmel 
Kreme and gelatine. Pour on greased slab, add the Nougat 
Creme. When cool enough to handle, pull on hook. Add the 
Fudge Cream while pulling; add % ounce vanilla and % 
teaspoonful root beer extract. Continue to pull till nice 
and light. Place on cold slab and form in flat piece. Break 
as sold. 

28 



6 lbs. sugar MOLASSES 

4 lbs. corn syrup TAFFY 
% gal. molasses 

y 2 lb. butter 

2 lbs. Perfection Karmel Kreme 
l 1 /^ lbs. Nougat Crenie 

1 pint water 

1 lb. Fudge Cream 
% teaspoonful salt 

Place the sugar, corn syrup and water in kettle. Bring to 
good boil. Add the molasses; stir and cook to 260°. Add 
the Perfection Karmel Kreme, butter and salt. Cook to 
262°. Pour on slab. Add the Nougat Crenie; mix in while 
cooling. When cold enough to handle, pull on the hook. 
When partly pulled place the Fudge Cream on batch and. 
pull till nice and light. Place on slab or table and form in 
flat piece to be broken as sold. 

5 lbs. No. 14 sugar PECAN NUT 
5 lbs. white sugar FUDGE 

5 lbs. corn syrup 

% lb. Acomo cocoanut butter 

6 lbs. Perfection Karmel Kreme 
% gal. water 

Place on fire and cook to good medium ball. Set off and 
add: 

5 lbs. cream fondant 

2 lbs. pecan pieces 

2 lbs. Nougat Creme 
Stir till thoroughly mixed. Pour on slab laid with wax 
paper. Use %-inch bars. When cold cut in penny squares. 
Pack in boxes, 100 count. 

16 lbs. sugar BUTTER 

8 lbs. corn syrup CREAMS 

% gal. water; cook to 244°, add: 
4 lbs. Perfection Karmel Kreme 
4 lbs. bon bon cream 
4 lbs. Nougat Creme. 
Stir till thoroughly mixed; cast in starch using small moulds. 
Make colors and flavors to suit. 

29 



LADY 5 lbs. corn syrup 

CARAMELS 7 lbs. sugar 

% lb. Acomo eocoanut butter 
Y2 gal. sweet cream 
15 lbs. Perfection Karmel Kreme 
1 teaspoonful salt 
Place corn syrup, sugar, Acomo and one quart of sweet 
cream in kettle. Place on fire and bring to good boil. 
Add the remaining quart of sweet cream slowly. Stir and 
cook to good soft ball. Add the Perfection Karmel Kreme 
and salt. Cook to good medium ball. Set off and add 3 lbs. 
bon bon cream. Stir till well mixed. Add one pound 
Nougat Creme. When well mixed, pour on greased slab. 
Use %-inch bars. Cut in oblong pieces. Add nut meats 
or fruits as desired. 

MARSHMALLOW 5 lbs. sugar 

ROLL 4 lbs. corn syrup 

Caramel Part 1 gal. sweet cream 

% lb. Acomo eocoanut butter 
10 lbs. Perfection Karmel Kreme 

1 teaspoonful salt 

Place the sugar, corn syrup and Acomo, 1 qt. sweet cream 
in kettle. Bring to good boil. Add the remaining sweet 
cream slowly. Stir and cook to soft ball. Add the salt and 
Perfection Karmel Kreme. Stir and cook to good medium 
ball. Pour on greased slab. Spread % inch thick. When 
cold dampen a small part and place a marshmallow sheet 
on same. Roll up same as a jelly-roll cake. Spin out care- 
fully till % inch thick. Cut % inch long. Wrap in wax 
paper. 

MEXICAN 4 lbs. No. 14 sugar 

KISSES V2 lb. corn syrup 

2 lbs. Perfection Karmel Kreme 
% lb. Acomo Cocoanut Butter 

1 qt. water 
Place on fire and cook to 238°, add: 

2 lbs. cream fondant 

1 lb. Nougat Creme 

2 lbs. pecan pieces 

Stir till thoroughly mixed. Spoon out on wax paper in kiss 
shape. 

30 




Dixie Cream Peanut 

10 lbs. sugar 5|S^ REAM 

3 lbs. corn syrup 
% gal. water 

Place in kettle and bring to good heavy boil. Add 4 lbs. 
No. 1 Spanish peanuts, raw, and stir and cook till peanuts 
are roasted or to 280°. Add: 

4 lbs. Perfection Karmel Kreme 
Stir through batch, but do not boil. Add: 

4 lbs. cream fondant 
2 lbs. Nougat 

Stir till well mixed. Pour on slab laid with wax paper. 
Use y 2 -inch bars spread as evenly as possible. When cold 
mark with roller cutter 1 inch square. Break as sold. 
This makes a dandy summer piece of goods. 

5 lbs. sugar OPERA CREAM 
% lb. corn syrup LOAF 

2 lbs. Perfection Karmel Kreme 

1 qt. water 
Cook to 240°. Pour on cream slab; add 1% lbs. walnut 
pieces, 2 lbs. Nougat Creme. Start to stir or cream at 
once when batch is worked to set, form in loaf 2 inches 
thick, 3 inches wide; cut in slices. Dip in chocolate to sell 
as 5c pieces. 

31 



4 lbs. corn syrup 
CREAM BARS 6 lbB . sugar 

5 lbs. Perfection Karmel Kreme 
% lb. Acomo cocoanut butter 

Place on fire. Stir and cook to good medium ball. Set off 
and add 5 lbs. cream fondant. Color and flavor chocolate 
by using % lb. cocoa. When well mixed, pour on slab laid 



Make center as follows: 



Cook to 246°. Add: 



5 lbs. corn syrup 
7 lbs. sugar 
% lb. Acomo cocoanut butter 
1 qt. water 



8 lbs. cream fondant 
3 lbs. Nougat Creme 
2 lbs. walnut pieces 

Stir till thoroughly mixed. Pour on the chocolate bottom. 
Spread even. Let set until cold. 

Make a top by the same formula as for chocolate bottom, 
only color nice maple. When ready to pour, spread on the 
cream < 
squares. 



BUTTER 5 lbs. white sugar 

SCOTCH 5 lbs. No. 14 sugar 

SUCKERS 5 lbs. corn syrup 

y<z, gal. water 

4 lbs. Perfection Karmel Kreme 
y 2 lb. butter 
1 teaspoonful salt 

Place sugar, corn syrup and water in clean kettle. Cook to 
280°. Add the Perfection Karmel Kreme slowly. Stir all 
the time to keep same from scorching. Add the butter and 
salt. Cook to 270°. Add 2 teaspoonfuls vanilla. Pour on 
slab and when cold enough to handle spin out and run 
through lump machine. Have girls stick suckers stick in 
each one. Press flat and wrap in wax paper. 

32 



8 lbs. sugar PERFECTION 

2 lbs. corn syrup KARMEL 

3 lbs. Perfection Karmel Kreme NOUGAT ROLL 
V 2 lb. Acomo cocoanut butter No. 2 

V 2 lb. butter 
1 teaspoonful salt 
1 qt. water 

Place sugar, corn syrup, Acomo and water in kettle. Bring 
to good boil. Add the Perfection Karmel Kreme, butter 
and salt; stir and cook to 244°. Pour on cream slab; add 
2 lbs. Nougat Creme and cream at once. When set, work 
out with the hands same as dough. 

8 lbs. sugar Jacket 

3 lbs. corn syrup 

4 lbs. Perfection Karmel Kreme 
1 lb. butter 

y<z pt. molasses 
1 qt. water 

Cook to 250°. Pour on slab. When cold enough to handle 
place the cream batch on top and roll up same as jelly 
roll spin. 



33 



MAZETTA 



IN order to provide for every demand we perfected 
Mazetta Creme. It is built up on the same nigh 
grade principles which characterize all White- 
Stokes products. Based upon our wide -spread 
knowledge of the demands and requirements of the con- 
fectionery trade Mazetta is supplied for use in grades of 
goods of quality, purity and volume production. 

Mazetta Creme is a sweet white mellow fondant 
made of only the finest and purest materials. It Las come 
into wide use because of the ease of using it and the small 
item of labor and time consumed. 

The products resulting from the use of Mazetta Creme 
are characterized hy a richness and creammess and texture 
perhaps only obtainable through the use of this product. 

It immediately commends itself to the confectioner 
because it eliminates so many operations hitherto necessary 
by the old method in making cream goods. 

A reference to any of the following formulas should 
immediatly impress the manufacturer with the possibilities 
and saving both in labor and money in the use of Mazetta 
Creme. 

34 



Place the desired amount of sugar and INSTRUCTIONS 
corn syrup in kettle with water to dis- FOR MAKING 
solve; stir till batch starts to boil. CREAM 
Place steamer or cover over kettle for FONDANTS 
about 5 minutes. Take off and wash 

down sides of kettle with a clean brush wet with water. 
Place gauge in batch, cook to desired degree. Pour on clean 
slab sprinkled with a little water. Sprinkle a little water 
on top of batch to allay the grain. Let set till almost 
cold, stir with spades till batch sets in a firm mass, or if 
using Ball Beater, start machine. If using a Dillon or 
Werner Beater, place batch in hopper or cooler. When cold 
enough to beat, run batch through machine into tubs. Cover 
with a damp cloth and let mellow for 4 or 5 hours when it 
is ready to use. 



For Starch Run Centers: When re- INSTRUCTIONS 
melting the cream for casting use steam FOR MELTING 
kettle or hot water bath and stir CREAM FON- 
constantly until partly melted, then add DANTS WHEN 
the Mazetta Creme. Melt slowly while USING MAZETTA 
remelting and stir continually until both CREME 
are thoroughly mixed. Overheating 

when remelting destroys the fine qualities of Mazetta Creme 
as well as causing the cream to become grainy. A pure sugar 
syrup or white corn syrup may be added for thinning the 
cream in the event it becomes too thick for casting. The 
batch should be well stirred when the syrup or corn syrup is 
added. If you use a Ball or Dayton Beater, add the Mazetta 
Creme when the cream is cool enough to start stirring. If a 
Cylinder Beater is used, add the Mazetta Creme when the 
cream is being remelted. 



Pour the batch on the slab and let it FOR HAND- 

cool until almost cold before stirring ROLLED CREAMS 

or beating, then add the Mazetta Creme. 

Beat or stir until the batch is finished. Never mix in any 
of the half -stirred cream, as it will cause the centers to leak 
and sour. The above instructions will also answer for a 
Ball Beater. 

35 




Chocolate Creams 

VERY FINE 45 lbs. sugar 

CHOCOLATE 8 lbs. corn syrup 

CREAMS 1 oz. cream tartar. 

Cook to 242° or to suit your require- 
ments. Add 10 lbs. of Mazetta Creme. Follow cast cream 
instructions. 

SOFT CENTER 36 lbs. sugar 

CHOCOLATE 12 lbs. corn syrup, water to dissolve 

Cook to 240° or to suit your require- 
CREAMS ments. 

Beat above almost cold. Just before 
starting beater dissolve two teaspoonfuls cream of tartar in 
8 ounces of glycerine and add to the above before beating. 
Beat the batch until it is good and smooth. Place in melt- 
ing kettle and after batch is warm enough to stir add 10 lbs. 
Mazetta Creme. Stir constantly and do not overheat. Cast 
in starch and let stand over night. 

CHOCOLATE 40 lbs. sugar 

CREAMS 1 teaspoonful cream of tartar 

10 lbs. corn syrup 
Cook to 240° or to suit your requirements. Add 8 lbs. 
Mazetta Creme. Follow cast cream instructions. 

CHOCOLATE 30 lbs. sugar 

CREAMS 17 lbs. corn syrup 

(For pail goods) Cook to 241° or to suit your require- 

ments. In remelting add 5 lbs. Ma- 
zetta Creme. Follow cast cream instructions. 

36 



By using a Bob or Conserve in remelt- INSTRUCTIONS 
ing it is possible to make different for USING BOB 
centers, by using one cream fondant as or CONSERVE 
a stock cream, and does away with the POR MELTING 
problem of having different kinds of CREAM 
fondants always in stock. Cream cen- FONDANTS 
ters made by this method will be 

smoother and much easier handled, taking much less time 
and labor than by melting the fondants by themselves, also 
does away with the manufacturing of as much Cream Fon- 
dant as the other method, your Bob or Conserve being one- 
third of your batch, the cream will be more uniform, as the 
heat of the batch is about right for casting from the heat 
of Bob or Conserve, which is added while hot. The follow- 
ing formulas will explain this method: 




Stock Cream Fondant 

45 lbs siiaar STOCK CREAM 

« « sugar FONDANT 

8 lbs. corn syrup JtUKllJAWl 

1% gals, water wo ' 1 

Follow instructions for making cream 
fondants, cook to 242° or to suit your requirements. Pour 
on slab and let get almost cold. Beat and run in tubs. Let 
set for 6 to 12 hours, when it is ready for use. 

37 



BOB OR 7 lbs. corn syrup 

CONSERVE 15 lbs. sugar 

No. 1 y 2 gal. water 

% teaspoonful cream of tartar 
Follow instructions for cooking cream fondant, cook to 232°. 
Cook the Bob or Conserve, add the cream fondant, and when 
partly mixed add 12 lbs. Mazetta Creme. Stir till thoroughly 
mixed. Test with finger and if good blood heat cast. If 
batch is too thick, add a little more heat to thin, if still too 
thick to cast readily, cook the Bob or Conserve two degrees 
lower. Next time should you be slow in casting, you can 
warm up batch without hurting it. Any of the above 
formulas will make a very fine flowing center. 

FOR MEDIUM Bob or Conserve: 

PRICED CENTERS 10 lbs. corn syrup 

13 lbs. sugar 

% gal. water 
Cook to 232°. Pour over 50 lbs. stock cream fondant No. 1. 
Proceed as Bob or Conserve No. 1. Add 10 lbs. Mazetta 
Creme. Bring to good medium heat and cast. 

CHEAP CENTERS Bob or Conserve: 

15 lbs. corn syrup 

10 lbs. sugar 

y 2 gal. water 
Cook to 234°, or your requirements. Pour over 50 lbs. 
stock cream No. 1. Proceed as Bob or Conserve No. 1. Add 
10 lbs. Mazetta Creme. Bring to good medium heat and cast. 

CHEAP CENTERS No. 3 Cream Fondant for Pail Goods. 
USING BOB OR 26 lbs. corn syrup 

CONSERVE 40 lbs. sugar 

2 gals, water 
Cook to 244° or to suit your requirements. Finish as No. 1. 

BOB OR 10 lbs. corn syrup 

CONSERVE 13 lbs. sugar 

Water to dissolve 
Cook to 234° or to suit your requirements. Add 50 lbs. of 
the above cream fondant, 10 lbs. Mazetta. Finish as No. 1. 

38 



Melt down a batch of cream using No. FRUIT PULP 
1 Stock Cream, and Bob or Conserve FOR STARCH 
to every 20 lbs. of batch add 1% lbs. RUN CENTERS 
Fruit pulp and enough Citric Fruit 

Acid to suit taste. To every 100 lbs. of batch, add 15 lbs. 
Mazetta Creme. Add Mazetta Creme after the Fruit Pulp. 
Advise dry Citric Fruit Acid powdered. 

30 lbs. A sugar HAND ROLL 

l 1 /^ teaspoonful cream of tartar INSTRUCTIONS 

1 teaspoonful acetic acid Hand Roll Choco- 

Water to dissolve. Cook to 243° or to i a ^ e Creams 
suit your requirements. Pour on clean jj 0t ^ 
slab, let get cold, start to beat or stir 

when batch gets white and starts to show good grain. Put 
4 lbs. Mazetta on batch and work to good set. Cover with 
damp cloth, let mellow down for one hour. Work up with 
hands, flavor and color to suit. Eoll out size desired and 
dip in good coating. 

60 lbs. A sugar HAND ROLL 

1 teaspoonful cream of tartar 

3 lbs. malloine (Invert sugar) 
Water to dissolve. Cook to 244°. Proceed as No. 1. Have 
10 lbs. Mazetta, 7 lbs. corn syrup mixed together, add on 
batch and finish as No. 1. 

Make a stock cream as follows: This BON-BONS CAST 
fondant is also used for outside dipping jjjj STARCH OR 
Bon-Bon to crystallize. RUBBER MOULDS 

45 lbs. sugar 

5 lbs. corn syrup 

2 gals, water 
Cook to 246° or to suit your requirements. Proceed as for 
stock cream No. 1 used for chocolate cream centers. 
Bob or Conserve: 5 lbs. corn syrup 
20 lbs. sugar 
1 gal. water 
Cook to 242°. Place the 50 lbs. Bon-Bon Cream No. 1 in 
kettle or over hot water batch and warm slightly. Cook the 
Bob or Conserve and pour over the Bon-Bon. Mix 
thoroughly. Add 6 lbs. Mazetta Creme and after mixing, 
bring to medium heat, and cast in Bon-Bon mould in starch 
or rubber mould. 

39 



SWISS MILK 30 lbs. sugar 

CENTERS 5 lbs. corn syrup 

1% gals, sweet cream 
Cook to 238° or to suit your requirements. Proceed as other 
Cream Fondant No. 1. Place in melting kettle. When partly 
melted, add 5 lbs. Mazetta Creme. Bring to medium heat and 
cast. You can add chopped nuts, etc., to batch if desired, 
dip in milk chocolate. 

OPERA CREAM 25 lbs. sugar 
CARAMELS iy 2 gals, sweet cream 

1 oz. cream of tartar 
Place sugar, cream of tartar and % gal. of the sweet cream 
in kettle. Bring to boil and add the remaining one gal. 
sweet cream slowly, stir and cook to 242° or to suit your 
requirements. Pour on clean slab, let get cold, start to beat. 
Add 3 lbs. Mazetta Creme when batch is partly worked. Beat 
to set, cover with damp cloth. Let mellow down for one hour, 
work with hands and roll out in trays, let set over night. 
Cut to suit. 

GRAIN WORK 25 lbs. sugar 

12 lbs. corn syrup 
1 gal. water 
Cook to 246° or to suit your requirements. 

Add 8 lbs. Bon-Bon Cream 
5 lbs. Mazetta Creme 
Stir till thoroughly mixed. Cast in Bon-Bon mould, make 
colors and flavors to suit. 

For using Mazetta Creme in caramels, fudge goods, taffies, 
etc., add 1 lb. Mazetta Creme to each 10 lbs. of your batch. 
Cook the batch 2 degrees higher than regularly. Add the 
Mazetta Creme after boil leaves the batch to obtain the best 
results. 

COCOANUT 10 lbs. corn syrup 

SQUARES 3 lbs. sugar 

(Jap Work) Water to dissolve. Cook to 236° or 

to suit your requirements; stir in: 
8 lbs. Macaroon Cocoanut 
3 lbs. Mazetta Creme 

Add Macaroon Cocoanut enough to make good stiff paste; roll 

out on greased slab sprinkled with granulated sugar; size to 

suit. 

40 



7 lbs. corn syrup COCOANUT 

10 lbs sugar KISSES 

y% gal. water 

Cook to 244° or to suit your requirements. Add: 
5 lbs. Bon-Bon 
3 lbs. Mazetta Creme 
3 lbs. Macaroon Cocoanut 
3 lbs. Short Thread Cocoanut 

Stir all together till thoroughly mixed, spoon out on wax 

paper in kiss lumps. 




Cream Centers 

20 lbs. sugar CREAM CENTERS 

5 lbs. corn syrup CAST IN STARCH 

1 teaspoonful cream of tartar CREAM 

1 gal. water. FONDANT 

Cook to 240°. Follow instructions for 

cooking cream fondants. Pour on clean slab, let get cold; 
start to stir or beat, continue until batch sets. Cover with 
damp cloth and let mellow for two to three hours, when it 
is ready for use. 

4 lbs. corn syrup Bob or Conserve 
8 lbs. sugar 

V2 teaspoonful cream of tartar 
% gallon water 
Cook to 232°. Follow instructions for cooking cream fond- 
ant. Add the 25 lbs. cream fondant and six pounds Mazetta 
Creme. Stir till thoroughly mixed. Cast in starch. If too 
heavy to cast, add a little heat. Batch will be about right 
for casting from the heat of the bob or conserve. 

41 



JERSEY CARAMEL CREME 

a"| GOOD unwrapped, pan caramel may be made from 
Jersey Caramel Creme without the addition or any 
other ingredient- -and with but slight additions a 
variety or goods may he produced from this 
partially prepared hase. 

It requires no stretch of the imagination to quickly 
appreciate the importance of Jersey Caramel Creme to the 
confectioner. A large or small hatch, as desired, may he 
quickly produced and finished in twenty minutes — saving 
from twenty to twenty-five minutes and assuring a uniform 
creamy piece of goods. 

Each of the following formulas has an individuality 
due entirely to the use of Jersey Caramel Creme. 

^&Je commend this product for its time and labor saving 
advantages as well as its exceptional merits of quality, 
flavor and hody. 



42 



This Caramel is made from our Jersey - GOOD 
Caramel Creme without the addition of UNWRAPPED 
any other ingredient. p .« r»A"P atv/tpt 

When cooking with coke or gas fire, rAS * i/AJ*AttLt.Xj 
add when starting a handful of corn syrup, then add the 
desired amount of Jersey Caramel Creme you wish to cook. 
Place the kettle over a slow fire. 

Stir the Creme continually from the time you place it in 
the kettle, until same is cooked to the desired degree, which 
should be a medium ball in cool weather and a hard ball 
in hot weather. 

This cook applies to all caramels. Test in water of medium 
temperature. 

6 lbs. corn syrup 

5 lbs. New Orleans sugar FUDGE OR 

5 lbs. C or No. 13 light brown sugar ITALIAN CREAM 
10 lbs. Jersey Caramel Creme 

Stir and cook to good medium ball, or 243° on gauge. Set 
off fire or take out of steam kettle. Add 8 lbs. cream 
fondant. Stir well until heat is partly out. Pour on slab 
laid with wax paper. Use ^-inch bars. 

7 lbs. sugar 

5 lbs. corn syrup BUTTER SCOTCH 

1 qt. water 

% gal. sweet cream 

4 lbs. Jersey Caramel Creme 

3 teaspoonfuls salt 

1 lb. good butter 

Place the sugar, corn syrup and water in kettle and bring 
to good boil; add the cream slowly. Stir and cook to good 
hard ball. Add the Jersey Caramel Creme and salt, cook 
to good hard ball. Add the butter, let boil through. Test 
again and see that the batch is cooked to hard ball or light 
crack, when tried in cold water. Pour on greased slab. 
Cut to suit. 

Note: Butter Scotch like caramel should be stirred all the 
time while cooking to keep from scorching. If you desire 
a dark butter scotch, use the No. 14 sugar in place of the 
white. 

43 



A GOOD 15 ^ s * J erse y Caramel Creme 

WRAPPED 5 lbs ' eorn s y ru P 

CARAMEL 5 lbs. sugar 

Stir the sugar and corn syrup until thor- 
oughly mixed, then add the Jersey Caramel Creme. Add 3 
to 4 lbs. flour as per above instructions. 



FUDGE 
CARAMEL 



5 lbs. corn syrup 
8 lbs. sugar 
20 lbs. Jersey Caramel Creme 

1 lb. Acomo cocoanut butter 
5 lbs. cream fondant 

3 lbs. Mazetta Creme 
Add the cream fondant and Mazetta Creme just before pour- 
ing on slab. Place the sugar and corn syrup in kettle. Add 
water enough to dissolve. Let come to boil. Add the Caramel 
Creme and Acomo cocoanut butter. Stir and cook to good 
ball. Take out of steam kettle or set off fire and add the 
cream fondant and Mazetta Creme and then flavor. 

UNWRAPPED 7 lbs> su 2 ar 

SKSffiLS^ 5 lbs corn syrup 

1% gals, sweet cream 

% lb. Acomo Cocoanut Butter 

20 lbs. Jersey Caramel Creme 

2 teaspoonfuls salt 

Place the sugar, corn syrup, Acomo and one-half gallon of 
the cream in kettle and bring to good boil. Add the re- 
maining cream slowly. Stir and cook to good hard ball. 
Add the salt and Jersey Caramel Creme; cook to medium 
ball when tried in cold water. Pour on greased slab; cut 
and finish to suit. 

NOUGAT 3 }£ ™^up 

% lb. Acomo cocoanut butter 
8 lbs. Jersey Caramel Creme 
1 pint water 
Stir and cook to good medium ball. Add: 

3 lbs. cream fondant 
iy 2 lbs. Perfection Nougat Creme 

44 



Stir well to get the heat out. Pour one-half on slab laid 
with wax paper. Use %-inch bars. 
Make nougat center as follows: 

5 lbs. sugar 

2 lbs. corn syrup 
Yi lb. Acomo cocoanut butter 

1 pint water 
Cook to 244°; add: 

2 lbs. cream fondant 

3 lbs. Perfection Nougat Creme 

A few nut meats or glaze fruits as desired. Stir till thor- 
oughly mixed. Pour on the fudge batch. Spread as evenly 
as possible. Warm up the remaining part of the fudge 
batch, and pour on for a top. When set cut in %-inch 
squares. Pack in pails. For cocoanut center, add 2 lbs. 
Macaroon Cocoanut. 

2 lbs. sugar ^^-^.^ ««^^r«, 

4 lbs. No. 14 sugar FUDGE FRUIT 
4 lbs. corn syrup 

4 lbs. Jersey Caramel Creme 
y 2 lb. Acomo cocoanut butter 

1 quart water 
Cook to good medium oall. Add: 

3 lbs. cream fondant 

2 lbs. Mazetta Creme 
% lb. pecan pieces 

% lb. cherries 

% lb. white raisins 

Stir well to get the heat out. Pour on slab laid with wax 

paper. Use %-inch bars. Spread as evenly as possible. 

Eoll down the top. When cold cut in size for 5c bars. 

Dip in chocolate. 

20 lbs. Jersey Caramel Creme wwo 

1 gal. 22% cream, or 2 lbs. butter ^S^TJSSc 

3 lbs. com syrup 5?3'5^SLt 

3 lbs. sugar PA N CARAMEL 

Put the sugar and corn syrup in kettle, add half gallon of 
cream, let batch come to good boil, add the remaining cream 
slowly, cook to good thread, add the Jersey Caramel Creme, 
stir and cook to good medium ball, pour on slab. Finish to 
spit. 



PXTDQE 5c BARS 5 Q }l 8 ' corn syru P 

*»-n-n,o g j bs sugar 

Y2 lb. Acomo Cocoanut Butter 
4 lbs. Jersey Caramel Creme 

1 quart water 
Cook to good medium ball. Add: 

4 lbs. cream fondant 

2 lbs. nut meats 

* 2% lbs. Perfection Nougat Creme 
Stir well to get the heat out. Pour on slab laid with wax 
paper. Use %-inch bars. When cold cut in sizes for 5c 
bars. Dip in chocolate. 

5 lbs corn syrup 
CREAM CENTER 7 lbs . suga / * 

S^t?^?^ 12118 2 % lbs- Acomo cocoanut butter 

Water to dissolve; cook to 250°, add 
8 lbs. bon bon cream 
2 lbs. Mazetta Creme 
Stir well until thoroughly mixed. Use as a center for 
fudge or caramel. 

15 lbs. Jersey Caramel Creme 

??£,,. ,,~~ 7 lbs. corn syrup 

CARAMEL FOR 7 lbs . scrap or sugar 

When cooked to the proper degree, fol- 
low caramel cooking instructions. Shut 

off steam or set off fire, then add 3 or 4 lbs. flour, well sifted. 

Stir or mix thoroughly. This acts as a drier and makes the 

caramel more tender. 



/-4Ai»A«jrrrr H lb s - sugar 

?£?£??? 8 lbs - corn s ^ ru p 

4 lbs. Jersey Caramel Creme 

1 lb. Acomo Cocoanut Butter 

2 lbs. corn flour 
1 oz. salt 

Place the sugar and corn syrup in kettle; add water to dis- 
solve. Bring to good boil, add the Acomo; cook to 285°. 
Add the condensed milk and corn flour which has been 
mixed to a paste. Cook to good crack or 260 to 264°. Add 

46 



the salt. Pour on greased slab. When cold cut in oblong 
pieces. Wrap in wax paper. 

Creamy walnut, almond, fruit, and raisin toffee same as 
above. Add nuts or fruits just before pouring on slab. 



14 lbs. No. 14 sugar (brown) AUSTRALIAN 
8 lbs. corn syrup EGO OR MILK 

8 lbs. Jersey Caramel Creme TOFFEE 

1 lb. Acomo Cocoanut Butter 

2 lbs. corn flour 
1 lb. butter 

1 oz. salt 

1 lb. Mazetta Creme 

Cook and finish as Caramel Toffee. Add butter and Mazetta 
Creme just as boil leaves the batch. 



10 lbs. sugar CREAMY 

8 lbs. corn syrup FINGERS 

8 lbs. Jersey Caramel Creme 
2 lbs. corn flour 
1 lb. good butter 
1 lb. Acomo Cocoanut Butter 
1 oz. salt 

Cook and finish as Caramel Toffee. Always add butter to 
batch just as batch reaches the desired degree. 



14 lbs. 


No. 14 sugar EGG OR MILK 


7 lbs. 


corn syrup TOFFEE 


4 lbs. 


Jersey Caramel Creme 


2 lbs. 


corn flour 


1 lb. 


Acomo Cocoanut Butter 


1 lb. 


good butter 


1 oz. 


salt 


2 lbs. 


Mazetta Creme 



Cook and finish as Caramel Toffee. Add butter and Mazetta 

Creme just as boil leaves the batch. 

Mint Toffee same only add % oz. oirof mint. 

47 



WHATS IN A NAME? 




CHAT NAME Las come to mean something very 
real — a guarantee — not only or satisfaction — but 
of service — of quality — originality and superiority 
™fifl — and labor saving. 

TLrougLout its business life tLe^VLite- Stokes Company 
Las steadily maintained a concentrated effort toward sup- 
plying tLe trade not only witL tLe best but tLe newest — 
to occupy tLe front rank of progressive manufacturers 
catering to manufacturing confectioners, soda fountains, 
Lotels, tea rooms, bakers, etc. Our modern factory, con- < 
taining 40,000 square feet of floor space, was built and I 
equipped witL tLe idea of extending and increasing our 
facilities for service. 

TLat our efforts Lave been appreciated is testified to by 
tLe wide use of WTiite-Stokes Products tLe country over. 

MVe Lave always persistently adhered to tLe broad 
guarantee of Absolute satisfaction or a refund of tLe 
money — 

And our policy of manufacturing better and newer 
goods Las been proven sane by our increased volume yoff^ 

PRODUCTS 

ARE NOT EXPERIMENTS 

TLey Lave Leen evolved and perfected by men witL 
years of experience m tLe confectionery field, wLose 
knowledge is valued and wLose advice is sougLt for. 

We sincerely believe an acquaintance witL our Louse 
would Le of value to you. 



MAZETTA CREME 

PERFECTION NOUGAT CREME 

PERFECTION KARMEL KREME 

JERSEY CARAMEL CREME 

STANDARD CARAMEL CREME 

EGG NOGG CREME 

BUTTERSCOTCH CREME 

VALMORE MARSHMALLOW INNER LAYERS 

For Soda Fountain use : 

MALLO White and Caramel Topping 
MALLO Scotch Sundae Topping 
MALLO Honey Dew Topping 
MALLO Maple Mousse Topping 
MALLO Bitter Sweet Chocolate Sundae Topping 
MALLO Honey Maple Fudge Topping 
MALLO De Luxe (Egg Nogg) Topping 
MALLO Caramel Sundae (Heavy) Topping 
MALLO Pineapple Caramel Sundae Topping 
MALLO Raspberry Caramel Sundae Topping 

For Home use : 

MALLO Icing and Topping 

For Bakers' use : 

f VALMORE Icing and Filler 



Originated and made only hy 

WHITE-STOKES CO., Inc. 

3615 Jasper Place, Ckicago, 111. 

New York: James A. Greaves, Agent, 6 Harrison Street 

Pacific Coast Agents: Parrott & Co.. Los Angeles. San Francisco, Portland. Seattle, 

Tacoma, Spokane 




014 636 204 7 



